Veggie-Filled Egg Muffins

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

• Coconut oil

  8 tsp or 36g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Spinach

  Raw

  2 cup or 60g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Egg white

  Raw, fresh eggs

  4 large or 132g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Parmesan cheese

  Shredded

  4 tsp or 7g

Directions

1. Preheat oven to 350 degrees F. Mist 8 cups of a standard muffin tin with cooking spray.
2. In a bowl combine almond flour and coconut oil. Divide evenly among bottoms of the 8 prepared muffin cups and pat to flatten. Bake until lightly golden, about 10 minutes.
3. Mist a medium nonstick skillet with cooking spray and heat on medium-high. Add mushrooms and onion and cook until soft, about 4 minutes.
4. Add spinach and cook 1 minute more. Transfer cooked vegetables to a bowl; set aside to cool 5 minutes.
5. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese and black pepper. Add vegetables to bowl and stir to combine. Divide egg mixture among prepared muffin cups, filling each about 3/4 full. Sprinkle remaining 4 tsp cheese over top. Bake until puffed up and lightly golden, about 17 minutes.

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